1/4 c. all-purpose flour
1 tsp. dried thyme
1/2 tsp. salt
6 (4 oz.) skinless boneless chicken thighs (can substitute skinless boneless breasts)
1 tbsp. olive oil
6 c. quartered crimini mushrooms or white mushrooms
2 c. (1/4-inch thick) sliced carrots
1/3 c. (1/4-inch thick) Canadian bacon
1 c. dry red wine
1 c. fat-free less-sodium chicken broth
1 tbsp. tomato paste

Combine flour, thyme and salt in a zip-top bag; add chicken. Seal and shake to coat. Remove chicken from bag and shake off excess flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 8 minutes or until browned, turning frequently. Remove chicken from pan. Add mushrooms, carrots and bacon to pan; saut 2 minutes. Stir in wine, broth and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.

Yield: 6 servings (serving size about 1 1/4 cups).

Serve with Tarragon Red Potatoes.

Tarragon Red Potatoes:

2 lb. quartered red potatoes
2 tbsp. chopped fresh tarragon
2 tsp. olive oil
3/4 tsp. salt

Combine all ingredients on a baking sheet.

Bake at 350°F for 30 minutes or until tender.